Food matrix - Globe Thesis

Keyword [Food matrix] Result: 1 - 19 \| Page: 1 of 1
1.	Quantitative Analysis Of Acrylamide In Food Matrix By Capillary Electrophoresis Technology
2.	Research On Immunochromatography Assay For Simultaneous Detection Of Five Kinds Of Common Salmonella Serotype Based On Colloidal Gold
3.	The Effect Of Technological Processing And Food Matrix On The Bioaccessibility Of Polyphenols From Fruit Juice
4.	Study On The Separation And Determination Of Trace Residues In Complex Food Matrix
5.	The Research Of Nano Emulsion Carrys Curcumin Derivatives To Improve Bioaccessibility
6.	Sublethal Injury And Recovery Of Salmonella In Food Matrix
7.	Synthesis Of Boron Nitride Based Adsorbents And Study On Solid Phase Extraction Of Dyes And Antibiotics In Food Sample
8.	Effect Of C18 Unsaturated Fatty Acid On The Allergenicity Of Bovine ?-lactalbumin And ?-lactoglobulin
9.	Formation And Inhibition Of Furan And Its Derivatives In Model Systems Or Complex Food Matrices
10.	Molecularly Imprinted Polymer For Selective Extraction Of Pesticide From Compelx Food Matrix
11.	Study On The Bioaccessbility In Vitro And Bioavalibility In Vitro And In Vitro Of Cadmium From Various Food
12.	Label-free immunosensor for toxin detection in food matrix
13.	Release and Bioaccessibility of Lipophilic Nutrients from Raw and Processed Almonds during Digestion
14.	Interactions between volatile flavor compounds and food matrix components studied using nuclear magnetic resonance spectroscopic and solid phase microextraction techniques
15.	Investigation and Characterization of Flavor to Food Matrix Interactions using Solid State Nuclear Magnetic Resonance
16.	Matrix and food processing induced changes in the accuracy of different commercial milk ELISA kits
17.	Construction Of Three Kinds Of Carbon Nanodots-based Fluorescence Probes And Their Application In The Rapid Detection Of Carmine In Food Samples
18.	Study On Structural Changes Of Fatty Acid And Protein In Complex Food Matrix By Raman Spectroscopy
19.	Study On The Bioavailability Of Perchlorate In Different Food Matrixes In Vivo And Vitro
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